Name: Asian-Inspired Vegetable Noodle Bowl recipe
Ingredients: 1 (8 ounce) package egg noodles;3 ½ cups vegetable stock;2 tablespoons soy sauce;1 tablespoon chopped fresh ginger;1 teaspoon Asian chile sauce;1 garlic clove, chopped;5 ½ ounces frozen spinach, thawed;1 ½ cups frozen green soybeans, thawed;1 red bell pepper, sliced

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Ingredients

1 (8 ounce) package egg noodles 3 ½ cups vegetable stock 2 tablespoons soy sauce 1 tablespoon chopped fresh ginger 1 teaspoon Asian chile sauce 1 garlic clove, chopped 5 ½ ounces frozen spinach, thawed 1 ½ cups frozen green soybeans, thawed 1 red bell pepper, sliced

Nutrition Info

268.5 calories carbohydrate: 48.9 g cholesterol: 47 mg fat: 3.3 g fiber: 4.6 g protein: 11.1 g saturatedFat: 0.7 g servingSize: - sodium: 895.5 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Directions

Bring a large pot of water to a boil. Add noodles, cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat, bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
Squeeze spinach to drain out excess moisture, coarsely chop. Add to stock with soybeans and red bell pepper, cook until heated through, about 1 minute. Ladle over noodles.

Recipe Yield

4 servings

Recipe Note

Delicious, nutritious vegetarian noodle bowl. Lots of color and flavor. You can find the green soybeans in the freezer department of your grocery store.

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